Whitefish Salad Recipe

Name: Wise Sons Jewish Deli 24th Streets WHITEFISH SALAD Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Deli
Ingredients: 12 oz smoked trout (skin removed, flaked); 1 cups mayonnaise; 0.25 cups plain Greek yogurt; 1 tbs Dijon mustard; 1 tbs fresh lemon juice; 0.5 cups celery (finely diced); 0.25 cups red onion (finely diced); 1 tbs capers (drained, chopped); 1 tbs fresh dill (finely chopped); 1 tbs chives (finely chopped); 0.5 tsp Kosher salt; 0.25 tsp freshly ground black pepper; 0.5 tsp optional hot sauce; 8 slices rye bread slices; 2 tbs unsalted butter (softened, for toasting); 8 leaves lettuce leaves (butter or romaine, washed & dried); 1 each tomato (ripe, medium, sliced 1/4-inch); 0.25 each red onion (thin rings); 2 each lemon wedges (for serving)

Inspired by Wise Sons Jewish Deli 24th Street

Time35m

Serves4

made with smoked trout with lettuce, tomato, & onion on rye

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Ingredients

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Smoked Whitefish Salad

12 oz smoked trout (skin removed, flaked)

1 cups Mayonnaise

1/4 cups plain Greek yogurt

1 tbs Dijon mustard

1 tbs fresh lemon juice

1/2 cups celery (finely diced)

1/4 cups red onion (finely diced)

1 tbs capers (drained, chopped)

1 tbs fresh dill (finely chopped)

1 tbs chives (finely chopped)

1/2 tsp Kosher salt

1/4 tsp freshly ground black pepper

1/2 tsp optional hot sauce

Sandwich Assembly

8 slices rye bread slices

2 tbs unsalted butter (softened, for toasting)

8 leaves lettuce leaves (butter or romaine, washed & dried)

1 each tomato (ripe, medium, sliced 1/4-inch)

1/4 each red onion (thin rings)

2 each lemon wedges (for serving)

Method

Smoked Whitefish Salad

Prepare fish

Remove any remaining skin and bones from the smoked trout. Using a fork, gently flake the trout into bite-sized pieces until you have approximately 12 ounces of flaked fish.

Mix dressing

In a medium bowl combine the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Whisk until smooth and uniform.

Combine salad

Add the flaked trout, diced celery, diced red onion, chopped capers, chopped dill, and chopped chives to the dressing. Gently fold with a spatula to combine, keeping some larger flakes for texture. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and if using, 1/2 tsp hot sauce. Taste and adjust seasoning or lemon to preference.

Chill

Cover and refrigerate the whitefish salad for at least 20 minutes to let flavors meld. Can be made up to 24 hours ahead; if making early, stir once before assembling sandwiches and adjust seasoning if needed.

Sandwich Assembly

Toast rye

Butter one side of each rye bread slice lightly. Heat a skillet over medium heat and toast buttered sides until golden brown, about 1-2 minutes per side, or toast in a panini press until crisp.

Prepare vegetables

While bread toasts, core and slice the tomato into 1/4-inch slices and separate red onion into thin rings. Pat lettuce leaves dry and set aside.

Assemble sandwiches

Spread about 3/4 cup (approx. 3 oz) of the chilled whitefish salad evenly over 4 slices of toasted rye (approximately 3 oz per sandwich). Top each portion with 2 lettuce leaves, 2-3 tomato slices, and a few red onion rings. Finish with remaining toasted rye slices, buttered/toasted side facing out.

Serve

Cut sandwiches in half on a diagonal. Serve immediately with lemon wedges for squeezing over the filling. Make 4 sandwiches total; leftover whitefish salad keeps covered in the refrigerator for 2-3 days.